Method for the simultaneous production of ethanol and a fermented, solid product

ABSTRACT

The invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65% by weight, for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150° C.; and 4) separating wet fermented, solid product from the fermented mixture resulting from step (3); further comprising either a) that the fermentation in step (2) is performed in one or more interconnected paddle worm or continuous worm conveyers with inlet means for the fermentation mixture and additives and outlet means for the ferment as well as control means for rotation speed, temperature and pH, or b) that one or more processing aids are added in any of steps (1), (2) and (3) and further comprising a step of 5) separating crude ethanol from the fermented mixture in step (2) by vacuum and/or in step (3) by vacuum or by injection of steam and condensing the surplus stripping steam. The invention further relates to the products of this method as well as uses thereof.

FIELD OF THE INVENTION

The present invention relates to a method for the simultaneousproduction of a fermented, solid product and ethanol.

Furthermore it relates to the products obtainable by the method as wellas the use of the products obtained.

BACKGROUND OF THE INVENTION

There is a need for development of sustainable energy sources, and bioethanol is an attractive source as fuel for transportation. Therefore,there is a need for a process that can produce bio ethanol at a lowcost. There is further a need for providing alternative sources ofprotein for human food and animal feed.

The ability of yeast to convert simple sugars into ethanol is wellknown. The conversion process is frequently performed by milling astarch-containing raw material and converting the starch intofermentable sugars by enzymatic or acid hydrolysis. After this, yeast isadded to ferment the sugars to alcohol and carbon dioxide.

This process is usually performed at low dry matter content in a batchor fed-batch or a continuous process with water content of 90% or more.In 2nd generation production of bio ethanol the dry matter in thefermentation broth is reported to be up to approx. 20%. Afterfermentation the alcohol is distilled off.

From an economic point of view the high water content in the process isundesirable for the following reasons: High processing costs and highinvestment costs due to the large volume of the reaction vessels.

WO 2005/069840 A2 discloses a process for producing a fermentationproduct, such as ethanol, from milled starch-containing materialcomprising saccharifying the milled starch-containing material with aspecially derived glucoamylase without gelatinization of saidstarch-containing material and fermenting using a fermentingmicroorganism.

WO 2006/102907 A1 discloses a method of preparing a fermented proteinproduct derived from yeast and proteinaceous pulse parts by fermentingunder anaerobic conditions at water content not exceeding 80% andincubating the fermented mixture in a closed system.

WO 2004/113490 A3 discloses a method for the directed, selectivesolid-phase culturing of stable microbial mixed populations for thecontinuous preparation of defined enzyme and metabolite mixtures and asuitable bioreactor therefore.

WO2006/129320 A2 discloses a method of producing a protein concentratefrom starch containing grain which method comprises fermentation, andwherein the fermentation product can be ethanol.

WO 2006/113683 A2 discloses a method for the production of ethanol and amodified animal feed by saccharification and fermentation.

WO2006/056838 A1 discloses a process for liquefaction andsaccharification of polysaccharide containing biomasses having a drymatter content of above 20%, which method comprises enzymatic hydrolysiscombined with mixing by a gravity based type of mixing providingmechanical processing. The resulting processed biomass of the processmay be further utilized for ethanol production in a subsequentfermentation process.

WO 2007/036795 A1 discloses a process for production of fermentationproducts, including bioethanol by pretreatment and enzymatic hydrolysisfermentation of waste fractions containing mono- and/or polysaccharides,having a dry matter content of above 20% using free fall mixing for themechanical processing of the waste fraction and subsequent fermentation.

A fermentor for processing a raw material and an operational methodtherefore is disclosed in EP 1 355 533 B1; the fermentor disclosed isfor continuous processing of a product mixture, particularly dough, or amixture of water and ground cereal products. A vertical reactor forcontinuous fermentation utilizing an Archimedean screw is disclosed inGB 2 049 457 A.

The object of the present invention is to provide an improved method forthe production of bio ethanol allowing simultaneous production of avaluable fermented, solid product, where the water content during theprocess is low.

Another object is to provide a process, which can be performed at lowcosts due to the low water content and equipment of low investment andthereby also provide the products at lower costs.

Yet another object is to provide a fermented, solid product of highcommercial value.

These objects are fulfilled with the process and the products of thepresent invention.

SUMMARY OF THE INVENTION

Accordingly, in one aspect the present invention relates to a method forthe simultaneous production of a fermented, solid product and ethanolcomprising the following steps:

-   -   1) providing a mixture of milled or flaked or otherwise        disintegrated biomass, comprising oligosaccharides and/or        polysaccharides and live yeast in a dry matter ratio of from 2:1        to 100:1, and water;    -   2) fermenting the mixture resulting from step (1) under        conditions where the water content in the initial mixture does        not exceed 65% by weight, for 1-36 hours at a temperature of        about 25-60° C. under anaerobic conditions;    -   3) incubating the fermented mixture resulting from step (2) for        0.5-240 minutes at a temperature of about 70-150° C.; and    -   4) separating wet fermented, solid product from the fermented        mixture resulting from step (3);        further comprising that the fermentation in step (2) is        performed in one or more interconnected paddle worm or        continuous worm conveyers, optionally arranged non-vertically,        with inlet means for the fermentation mixture and additives and        outlet means for the ferment as well as control means for        rotation speed, temperature and pH, and further comprising a        step of    -   5) separating crude ethanol from the fermented mixture in        step (2) by vacuum and/or in step (3) by vacuum or by injection        of steam and condensing the surplus stripping steam.

In a second aspect the invention relates to a method for thesimultaneous production of a fermented, solid product and ethanolcomprising the following steps:

-   -   1) providing a mixture of milled or flaked or otherwise        disintegrated biomass, comprising oligosaccharides and/or        polysaccharides and live yeast in a dry matter ratio of from 2:1        to 100:1, and water;    -   2) fermenting the mixture resulting from step (1) under        conditions where the water content in the initial mixture does        not exceed 65% by weight, for 1-36 hours at a temperature of        about 25-60° C. under anaerobic conditions;    -   3) incubating the fermented mixture resulting from step (2) for        0.5-240 minutes at a temperature of about 70-150° C.; and    -   4) separating wet fermented, solid product from the fermented        mixture resulting from step (3);        further comprising that one or more processing aids are added in        any of steps (1), (2) and (3), and further comprising a step of    -   5) separating crude ethanol from the fermented mixture in        step (2) by vacuum and/or in step (3) by vacuum or by injection        of steam and condensing the surplus stripping steam.

It is surprising that by the combination according to the first aspectof the invention of two special measures in the method, viz. firstly,performing the fermentation step (2) in one or more interconnectedpaddle worm or continuous worm conveyers and, secondly, separating thecrude ethanol from the fermentation mixture already in step (2) byvacuum and/or in step (3) by vacuum or by injection of steam andcondensing the surplus stripping steam, it is possible to conduct themethod for producing ethanol at a substantially higher dry mattercontent than in the prior art methods and simultaneously to produce avaluable fermented, solid biological product.

It is further surprising that by applying the second aspect of theinvention of firstly, adding one or more processing aids, such as one ormore enzymes or one or more plant based components, and, secondly,separating the crude ethanol from the fermentation mixture already instep (2) by vacuum and/or in step (3) by vacuum or by injection of steamand condensing the surplus stripping steam, it is likewise possible toconduct the method for producing ethanol at a substantially higher drymatter content than in the prior art methods and simultaneously toproduce a valuable fermented, solid biological product.

Normally, when the water content is reduced, and thereby the dry mattercontent of the mixture to be fermented is high, a fermentation mixturetends to compact so that the transportation behavior is affectednegatively, and at certain water content the mixture is compacted to anextent so that the transportation is stopped.

The water content may be further reduced to 60%, 55%, 50% or 45% or evento 40% without seriously affecting the conversion of oligosaccharides tofermentable sugars or the subsequent fermentation of those sugars. Theproduction of the same amount of alcohol in a reduced amount of waterleads to a higher concentration of alcohol in the product.

The method of the invention in its first aspect makes use of a specialfermentor constructed so that besides transportation the conveyers alsoprovide mixing and lifting of the material. This makes it possible toperform the fermentation in a mixture where the water content initiallydoes not exceed 65% by weight i.e. the fermentation mixture has acontent of dry matter of 35% by weight or more in the initialfermentation mixture at the beginning of the process, whereas the drymatter content in similar prior art methods are about 20% or lower. Dueto the low water content and the possibility of separating crude ethanolin an early stage of the process, the process can be performed at lowercosts than prior art methods. The method of the invention in its secondaspect in one embodiment also makes use of said special fermentor.

In one embodiment of the invention said continuous worm conveyer is anoptionally modified type of a single bladed or multi bladed Archimedeanscrew or intersected screw designed to transport the fermenting mixtureand at the same time lifting the material so that it is transported andagitated without compacting it, and in one aspect is non-vertical.

In another embodiment of the invention said special fermentor is avertical screw mixer, e.g. a Nauta Mixer.

Normally more than 90% by weight of the ethanol produced can beextracted. The yield of ethanol is dependent upon the content ofcarbohydrates in the fermentation mixture and the conversion intofermentable sugars. On the basis of defatted soy it is possible togenerate 4-5% by weight of ethanol, whereas on wheat approx. 20% byweight can be obtained.

The invention further provides a crude ethanol obtainable by a processaccording to the invention and further comprising small amounts ofcomponents resulting from the fermented biomass, e.g. 0.01-1% of otheralcohols and ethers, such as ethyl acetate, 3-methyl-1-butanol and/or2-methyl-1-butanol, and a fermented, solid product obtainable by aprocess according to the invention comprising proteins, carbohydratesand optionally dietary fibers and/or salts resulting from the fermentedbiomass, wherein yeast protein is comprised in an amount of 1-95% byweight on dry matter basis, and carbohydrate is comprised in an amountof 5-99% by weight on dry matter basis.

Definitions

In the context of the current invention, the following terms are meantto comprise the following, unless defined elsewhere in the description.

The terms “about”, “around”, “approximately”, or “˜” are meant toindicate e.g. the measuring uncertainty commonly experienced in the art,which can be in the order of magnitude of e.g. +/−1, 2, 5, 10, 20, oreven 50%.

The term “comprising” is to be interpreted as specifying the presence ofthe stated part(s), step(s), feature(s), composition(s), chemical(s), orcomponent(s), but does not exclude the presence of one or moreadditional parts, steps, features, compositions, chemicals orcomponents. E.g., a composition comprising a chemical compound may thuscomprise additional chemical compounds, etc.

Biomass:

Comprises biological material that can be used for fuel or as a rawmaterial in industrial production.

In this context, biomass refers to plant matter in the form of stem,twig, leaf, flower, fruit, seed, etc.

Otherwise Disintegrated:

Means disintegrated by acid or alkaline pressure-cooking or ultrasonictreatment.

Oligosaccharides and Polysaccharides:

An oligosaccharide is a saccharide polymer containing a small number ofcomponent monomer sugars, also known as simple sugars.

Polysaccharides are saccharide polymers containing a large number ofcomponent monomer sugars, also known as complex carbohydrates. Examplesinclude storage polysaccharides such as starch and structuralpolysaccharides such as cellulose.

Carbohydrates:

Comprise mono-, di-, oligo- and polysaccharides.

Proteinaceous Materials:

Comprise organic compounds made of amino acids arranged in a linearchain and joined together by a bond called a peptide bond. At a chainlength of up to approximately 50 amino acids the compound is called apeptide, at higher molecular weight the organic compound is called apolypeptide or a protein.

Fats:

Comprise esters between fatty acids and glycerol. One molecule ofglycerol can be esterified to one, two and tree fatty acid moleculesresulting in a monoglyceride, a diglyceride or a triglyceriderespectively. Usually fats consist of mainly triglycerides and minoramounts of lecithins, sterols, etc. If the fat is liquid at roomtemperature it is normally called oil. With respect to oils, fats andrelated products in this context, reference is made to “Physical andChemical Characteristics of Oils, Fats and Waxes”, AOCS, 1996, as wellas “Lipid Glossary 2”, F. D. Gunstone, The Oily Press, 2004.

Glycerides:

Comprise mono-, di- and triglycerides.

Processing Aids:

1. Enzymes

Enzyme(s) is a very large class of protein substances that act ascatalysts. Commonly, they are divided in six classes, and the mainclasses falling within the scope of this invention can be transferasesthat transfer functional groups and the hydrolases that hydrolyzevarious bonds. Typical examples can comprise: protease(s), peptidase(s),(α-)galactosidase(s), amylase(s), glucanase(s), pectinase(s),hemicellulase(s), phytase(s), lipase(s), phospholipase(s) andoxido-reductase(s).

2. Plant Components and Organic Processing Agents

Some of the functional properties that are important in this contextare: Antioxidant, anti-bacterial action, wetting properties andstimulation of enzymes.

The list of plant-based components is huge, but the most important arethe following: Rosemary, thyme, oregano, flavonoids, phenolic acids,saponins and α- and β-acids from hops for the modulation of solublecarbohydrates, e.g. α-lupulic acid.

Furthermore organic acids e.g. Sorbic-, propionic-, lactic-, citric- andascorbic acid and their salts for the adjustment of the pH-value,preservation and chelating properties is part of this group ofprocessing aids.

A further member in this group is lipids for the modulation of ethanoltolerance of the yeast e.g. Cholesterol, oils and olein fractions ofvegetable fats that are high in C18-unsaturated fatty acids.

3. Inorganic Processing Agents

Comprise inorganic compositions that are able to preserve the fermentingmixture against bacterial attack during processing e.g. Sodiumbisulfite, etc. Anticaking and flow improving agents in the finalproduct e.g. Potassium aluminum silicate, etc.

Processed Food Products:

Comprise dairy products, processed meat products, sweets, desserts, icecream desserts, canned products, freeze dried meals, dressings, soups,convenience food, bread, cakes, etc.

Processed Feed Products:

Comprise ready-to-use feed for animals such as piglets, calves, poultry,furred animals, sheep, cats, dogs, fish and crustaceans, etc.

Pharmaceutical Products:

Comprise products, typically in the form of a tablet or in granulatedform, containing one or more biologically active ingredients intendedfor curing and/or alleviating the symptoms of a disease or a condition.Pharmaceutical products furthermore comprise pharmaceutically acceptableexcipients and/or carriers. The solid bio products herein disclosed arevery well suited for use as a pharmaceutically acceptable ingredient ina tablet or granulate.

Cosmetic Products:

Comprise products intended for personal hygiene as well as improvedappearance such as conditioners and bath preparations.

DETAILED DESCRIPTION OF THE INVENTION

In one embodiment of the method of the invention in its first aspect oneor more processing aids are added in any of the steps (1), (2) and (3).

In one embodiments of the method of the inventions in its second aspectthe fermentation in step (2) is performed in one or more interconnectedpaddle worm or continuous worm conveyers, optionally arrangedvertically, with inlet means for the fermentation mixture and additivesand outlet means for the ferment as well as control means for rotationspeed, temperature and pH, and/or further comprising a step (5) ofseparating crude ethanol from the fermented mixture in step (2) byvacuum and/or in step (3) by vacuum or by injection of steam andcondensing the surplus stripping steam.

In one embodiment the methods of the invention further comprise a stepof

-   -   2a) fermenting the mixture resulting from step (2) for 1-36        hours at a temperature of about 25-60° C. under aerobic        conditions and optionally separating crude ethanol from the        fermented mixture in step (2a) by vacuum.

In another embodiment step (3) is carried out at a temperature of about70-120° C. Generally, in the incubation step (3) a high temperature isused for short time, and lower temperatures are used for longerincubation times.

The dry matter content may vary from 35 to 70% by weight of the mixtureof step 1), e.g. from 40 to 65% or from 45 to 60% or from 50 to 55%.

In embodiments of both aspects of the method of the invention the atleast one processing aids added in any of steps (1), (2), (2a) and (3)is one or more enzymes, and an enzymatic saccharification processconverting the oligo- and/or polysaccharides into fermentablecarbohydrates takes place simultaneously with the yeast fermentation.The enzyme(s) may be selected from the group consisting of protease(s),peptidase(s), galactosidase(s), amylase(s), pectinase(s), cellulase(s),hemicellulase(s), glucanase(s), glucosidase(s), phytase(s), lipase(s),oxido-reductase(s) and phospholipase(s).

This embodiment has been found to be most advantageous from aninvestment point of view as well as with a view to shorten reactiontime. Thus, by continuously fermenting the liberated fermentable sugars,catabolite repression is avoided and the mass balance equilibrium pushedto the right.

This is of particular importance when operating at the high dry mattercontent according to the invention.

In other embodiments of both aspects of the method of the invention theat least one processing aids is one or more plant-based component, suchas a component selected from rosemary, thyme, oregano, flavonoids,phenolic acids, saponins and α- and β-acids from hops for the modulationof soluble carbohydrates, e.g. α-lupulic acid.

The yeast to be used in the method of the invention may e.g. be selectedamong Saccharomyces cerevisiae strains, including spent brewer's yeastand spent distiller's yeast and spent yeast from wine production, aswell as yeast strains fermenting C5 sugars. C5 sugars are pentose-basedsugars, such as xylose and arabinose.

In another embodiment biomass comprising oligosaccharides and/orpolysaccharides further comprises proteins originating fromproteinaceous plant parts, e.g. pulses, such as soy, pea, lupine, and/orcereals, such as wheat. An example of a suitable biomass is ground orflaked, defatted soybeans. A suitable biomass can also be ground orflaked cereals e.g. wheat. Furthermore, mixtures of pulse parts andcereals are suitable biomass for processing by the method.

The biomass comprising oligosaccharides and/or polysaccharides andoptionally proteins may further comprise oils and fats, e.g. from seedsof oil bearing plants, e.g. rape seed. An example of a suitable biomassis ground or flaked, full fat soybeans or rapeseeds or their mixtures.

The separation of fermented product and ethanol in steps (4) and (5) maybe performed by standard unit operations comprising e.g. stripping withsteam, evaporation, condensation, distillation, filtration,centrifugation and sedimentation.

In other embodiments separated compounds may be subject to specialtreatments comprising e.g. purification, drying, milling and admixtureof other ingredients. All the unit operations that can be used for thisas well as for the separation in steps (4) and (5) are well known to aperson skilled in the art.

The separated fermented, solid product may subsequently be made morewater-soluble by hydrolysis, e.g. by enzymes.

The method of the invention may e.g. be performed as a batch, fed-batchor continuous process.

Finally, the ethanol produced by the process of the invention may beused to generate heat for the process e.g. by catalytic combustion andthus at the same time get rid of polluting volatile organic compounds,e.g. hexane. In this case the by-products generated will be carbondioxide and water.

In one embodiment the fermented, solid product of the inventioncomprises protein in an amount of 25-90% by weight on dry matter basis,and glyceride in an amount of 0-30% by weight on dry matter basis. About1-35% relative of said protein may be originating from yeast protein andabout 65-99% relative of said protein may be originating fromproteinaceous plant parts, e.g. from pulses and/or cereal, such assoybeans and/or wheat.

In another embodiment the fermented, solid product is derived frombiomass predominantly comprising oligosaccharides and/or polysaccharidesand comprises yeast protein in an amount of 1-95% by weight on drymatter basis and carbohydrate in an amount of 5-99% by weight on drymatter basis.

The crude ethanol obtainable according to the invention can be used forthe generation of heat for the fermentation process.

The invention also relates to the use of a fermented, solid productaccording to the invention in a processed food product for human and/oranimal consumption; as an ingredient to be used in a food or feedproduct; or as an ingredient of a cosmetic or a pharmaceutical productor a nutritional supplement.

Finally the invention relates to a food, feed, cosmetic orpharmaceutical product or a nutritional supplement containing from 1 to99% by weight of a fermented, solid product according to the invention.

EXAMPLES Example 1

Fermentation in a Continuous Process of a Biomass ComprisingPolysaccharides and Proteins from Pulses

In the following the fermentation of a biomass based on defatted soy isillustrated.

100 kg per hour of dehulled and defatted, flash desolventised soy flakeswere continuously fed to a closed single bladed worm conveyer able totransport, lift and mix the material (bioreactor). At the same timewater and slurry of spent brewer's yeast (10% dry matter) where added inan amount to reach a dry matter content of 40% by weight in the mixture.

In the bioreactor the resulting slurry was incubated for 8 hours at 34°C.

Next, the slurry was heated in a second incubator (bioreactor) to 100°C. with injection of a surplus of life steam for approx. 30 min. Thesurplus steam containing volatile organic compounds (VOC's) comprisingethanol was transferred to a cooling heat exchanger.

The resulting condensate had an ethanol concentration of 15% by weight.The ethanol yield was 4.8 kg per 100 kg of soy flakes.

Subsequently, the wet solid product was flash dried and milled at anAlpine pin mill.

The dried product had the following analysis:

Crude Protein (N × 6.25) 58.3% Carbohydrates 24.0% Moisture 5.6% Crudefat 0.9% Crude fiber 4.2% Ash 7.0%

Furthermore, anti-nutritional factors in the dried, fermented productwere significantly reduced vs. the raw material content:

Fermented Product Raw Material Oligosaccharides 0.9% 13.5% TrypsinInhibitor 2,900 TIU/g 62,000 TIU/g β-conglycinin 8 ppm 90,000 ppm

The fermented product is highly nutritious and palatable and thussuitable as an ingredient in a number of food and feed products.

Example 2

Composition of VOC's in Exhaust Drying Air of a Fermented BiomassComprising Polysaccharides and Proteins

In the following the content of volatile organic compounds (VOC's) inthe drying air from a fermented biomass based on defatted soy isillustrated. An air amount of two liter was collected at a temperatureof 55.7° C. and a relative humidity of 67.1% in a Tedlarbag.

Analytical Methods:

GC/FID—refers to a method where the sample from the Tedlarbag wasanalyzed by GC analysis and quantified vs. Ethanol using a FID detector.

GC/MS—refers to a method where the sample components from the Tedlarbagare first adsorbed in a tube containing an adsorbent material followedby desorbtion for GC analysis by heating, and quantified by therecording of peak area vs. Toluen-d₆. The identification was done bycomparison of the mass spectra with a NIST-database.

The results are tabulated in the following:

Component CAS-nr Content mg/m³ Analytical method Ethanol 64-17-5 1,300GC/FID 2-Methyl-pentane 107-83-5 0.103 GC/MS 3-methyl-pentane 96-14-00.085 GC/MS Ethyl acetate 141-78-6 0.261 GC/MS Hexane 110-54-3 0.109GC/MS 2-Methyl-1-propanol 78-83-1 0.139 GC/MS 3-Methyl-1-butanol123-51-3 1.082 GC/MS 2-Methyl-1-butanol 137-32-6 0.511 GC/MS Hexanal66-25-1 0.046 GC/MS The analytical values are mean values of twodeterminations

From the listed components it can be an option to use the bio ethanolobtained by the process to generate heat for the process e.g. bycatalytic combustion, and at the same time get rid of polluting volatileorganic compounds e.g. hexane.

Example 3

Fermentation in a Batch Process of a Biomass Comprising Polysaccharidesand Proteins From a Mixture of Pulses and Cereals Added Various Enzymesas Processing Aid

In the following the fermentation of a biomass based on a mixture ofdefatted soy and wheat is illustrated.

300 kg of a mixture containing 10% by weight of dry matter of crushedwheat and 90% by weight of dry matter of dehulled and defatted, flashdesolventised soy flakes were fed to a closed single bladed wormconveyer able to transport, lift and mix the material (bioreactor). Atthe same time water and a slurry of spent brewer's yeast (10% drymatter) and enzymes where added in an amount to reach a dry mattercontent of 45% by weight in the mixture.

The fermenting mixture had a content of 3.5% by weight of yeast based ontotal dry matter and 0.4% by weight based on dry matter of each ofViscozyme Wheat, Spirizyme Fuel and Liquozyme from Novozymes, whichenzymes provide alfa-amylase, glucoamylase, beta-glucanase activitiesand side activities in the form of xylanase and cellulase activities.

In the bioreactor the resulting slurry was transported, mixed andincubated for 18 hours at 34° C.

The ethanol content in the ferment was 73.1 g/kg dry mattercorresponding to 7.3 kg per 100 kg dry matter of the wheat/soy mixture.

The wet solid product was flash dried and milled at an Alpine pin mill.

The dried fermented product had a water content of 6.6% by weight and aprotein content of 59.1% by weight.

Example 4

Fermentation in a Laboratory Scale Process of a Biomass ComprisingPolysaccharides and Proteins From Soy, Added β-lupulic Acid from Hop asProcessing Aid

The fermentation was performed on a biomass based on a mixture ofdefatted soy and 3.5% by weight of yeast and water added in an amount toreach a dry matter content of 48% by weight in the mixture.

To the fermentation mixtures β-lupulic acid from hop was added invarious concentrations.

The fermentation was performed in small glass containers at 34° C. for17 hours followed by heat treatment to stop the fermentation.

After the fermentation was terminated the content of solublecarbohydrates was extracted by stirring a watery suspension slurry of10% DM for 30 min followed by centrifugation for 10 min at 3000×g.

The watery extracts of the ferment was analyzed for carbohydrate contentby the phenol-sulphuric acid method (Carbohydrate analysis—A practicalapproach; IRL Press, Oxford. Ed. M. F. Chaplan & J. F. Kenndy, 1986).

The results obtained are tabulated in the following:

β-lupulic acid Soluble carbohydrates Concentration in ppm mg/ml inextract 0 7.9 75 7.7 1500 7.4 3000 7.1

The crude ethanol was not isolated in this experiment. However, thecrude ethanol might have been separated from the fermented mixture byconventional methods, and the concentration of ethanol in the resultingcondensate determined by conventional methods, e.g. as described inexample 1.

From the results it can be seen that the use of β-lupulic acid asprocessing aid reduce the content of water-soluble carbohydrates in thefermented product i.e. it improve the fermentation process.

Example 5

Fermentation in a Batch Process of a Biomass Comprising Polysaccharidesand Proteins from Soy, Added Various Hop Based Processing Aids

250 kg of dehulled and defatted, flash desolventised soy flakes were fedto a closed single bladed worm conveyer able to transport, lift and mixthe material (bioreactor). At the same time water and a slurry of spentbrewer's yeast (10% dry matter) and hop based processing aids whereadded in an amount to reach a dry matter content of 45% by weight in themixture.

The fermenting mixture had a content of 3.5% by weight of yeast based ontotal dry matter and 3000 ppm of α-, or β-acids, or α+β acids, oriso-α-acids from hop.

In the bioreactor the resulting slurry was transported, mixed andincubated for 16 hours at 34° C.

The wet solid product was flash dried and milled at an Alpine pin mill.

The dried fermented products had a water content of 4.5-5.3% by weightand a protein content of 56.0-56.8% by weight.

Before and after the fermentation was terminated the content of solublecarbohydrates was analyzed on watery extracts of the ferment and on thedried product by the method described in Example 4.

As mentioned in example 4 the crude ethanol was not isolated in thisexperiment either. However, the crude ethanol might have been separatedfrom the fermented mixture by conventional methods, and theconcentration of ethanol in the resulting condensate determined byconventional methods, e.g. as described in example 1.

The results obtained are tabulated in the following:

Soluble Soluble Soluble Soluble Type of carbohydrates carbohydratescarbohydrates carbohydrates processing Main Before After Reduction inmg/ml In an extract of aid added constituents fermentation fermentationand in % relative the dried product None — 15.4 7.4 8.0-51.9% 8.3 HopCO₂- β - acids 13.4 5.5 7.9-59.0% 6.3 extract Hop pellets α + β - acids13.6 7.4 6.2-45.6% 7.8 Hop EtOH- α + β - acids 18.1 10.1 8.0-44.2% 9.3extract Hop iso- K salt of 13.1 5.1 8.0-61.1% 5.2 extract iso-α- acids

From the results it can be seen that by the use of various hopcomponents during fermentation it is possible to modulate the amount ofsoluble carbohydrates.

The presence of a hop extract where the main constituent is β-acids aswell as an extract where the main constituent is iso-α-acids reduced thecontent of soluble carbohydrates, whereas the combined presence of α-and β-acids tend to preserve the content of soluble carbohydratesrelative to the reference without any addition of hop processing aids.

As mentioned in example 4 the crude ethanol was not isolated in thisexperiment as well. However, the crude ethanol might have been separatedfrom the fermented mixture by conventional methods, and theconcentration of ethanol in the resulting condensate determined byconventional methods, e.g. as described in example 1.

The invention claimed is:
 1. A method for the simultaneous production ofa fermented, solid product and ethanol comprising: providing an initialmixture of milled or flaked or otherwise disintegrated biomass,comprising oligosaccharides and/or polysaccharides, and live yeast in adry matter ratio of from 2:1 to 100:1, and water, wherein the watercontent in the initial mixture does not exceed 65% by weight of theinitial mixture; fermenting the initial mixture for 1-36 hours at atemperature of about 25-60° C. under anaerobic conditions to obtain afermented mixture; separating wet fermented, solid product from thefermented mixture; and separating crude ethanol from the fermentedmixture; wherein: (a) the fermenting step is performed in one or moreinterconnected paddle worm or continuous worm conveyers with inlets forthe fermentation mixture and additives, an outlet for the ferment, andcontrols for rotation speed, temperature and pH, or (b) one or moreprocessing aids are added prior to the fermenting step, and optionallyin the fermenting step.
 2. The method according to claim 1, wherein thefermenting step is performed in one or more interconnected paddle wormor continuous worm conveyers with inlets for the fermentation mixtureand additives, an outlet for the ferment, and controls for rotationspeed, temperature and pH.
 3. The method according to claim 2, whereinone or more processing aids are added prior to the fermenting stepand/or in the fermenting step.
 4. The method according to claim 1,wherein one or more processing aids are added prior to the fermentingstep, and optionally in the fermenting step.
 5. The method according toclaim 4, wherein the fermenting step is performed in a vertical screwmixer or one or more interconnected paddle worm or continuous wormconveyers with inlets for the fermentation mixture and additives, anoutlet for the ferment, and controls for rotation speed, temperature andpH.
 6. The method according to claim 1, wherein the one or moreinterconnected paddle worm or continuous worm conveyers is arrangednon-vertically.
 7. The method according to claim 1, wherein at least oneof the one or more processing aids is an enzyme selected from the groupconsisting of a protease, peptidase, α-galactosidase, amylase,glucanase, pectinase, hemicellulase, phytase, lipase, phospholipase andoxido-reductase, and wherein an enzymatic saccharification processconverting said oligosaccharides and/or polysaccharides into fermentablecarbohydrates takes place in the fermenting step.
 8. The methodaccording to claim 1, wherein at least one of the one or more processingaids is a plant-based component selected from the group consisting ofrosemary, thyme, oregano, flavonoids, phenolic acids, saponins and α-and β-acids from hops.
 9. The method according to claim 7, wherein atleast one of the one or more processing aids is α-galactosidase.
 10. Themethod according to claim 1, further comprising, after the fermentingstep: further fermenting the mixture resulting from the fermenting stepfor 1-36 hours at a temperature of about 25-60° C. under aerobicconditions, and optionally separating crude ethanol from the fermentedmixture thereby obtained.
 11. The method according to claim 1, where thecontinuous worm conveyer is a modified type of a single bladed or multibladed Archimedean screw or intersected screw, designed to transport thefermenting mixture in a non-vertical direction and at the same timelifting the material so that it is transported and agitated withoutcompacting it.
 12. The method according to claim 1, wherein the liveyeast is selected from the group consisting of Saccharomyces cerevisiaestrains, spent brewer's yeast, spent distiller's yeast, spent yeast fromwine production, and yeast strains fermenting C5 sugars.
 13. The methodaccording to claim 1, where the biomass comprising oligosaccharidesand/or polysaccharides further comprises proteins originating fromproteinaceous plant parts of a plant selected from the group consistingof soy, pea, lupine, and/or cereals.
 14. The method according to claim13, where said biomass comprises proteins originating from wheat. 15.The method according to claim 1, where the biomass comprisingoligosaccharides and/or polysaccharides and optionally proteins furthercomprises oils and fats from seeds of oil bearing plants.
 16. The methodaccording to claim 15, where said biomass comprises oils and fats fromrapeseed.
 17. The method according to claim 1, performed as a batch,fed-batch or continuous process.
 18. The method according to claim 1,wherein the fermenting step is performed under conditions where thewater content in the initial mixture does not exceed 60%.
 19. The methodaccording to claim 1, wherein the fermenting step is performed underconditions where the water content in the initial mixture does notexceed 55%.
 20. The method according to claim 1, wherein the fermentingstep is performed under conditions where the water content in theinitial mixture does not exceed 50%.
 21. The method according to claim1, wherein the fermenting step is performed under conditions where thewater content in the initial mixture does not exceed 45%.